Sweet & Simple Barefoot Contessa Carrot Cake Cupcakes Recipe – Perfection

Carrot cake cupcakes bring pure comfort and nostalgia to any dessert table with their irresistible blend of warm spices and tender crumb.

Sweet carrots infuse these miniature delights with natural moisture and rich depth.

Home bakers appreciate how simple ingredients transform into something magical through careful mixing and baking.

The subtle complexity of these cupcakes speaks to their elegant yet approachable nature.

Soft spices dance through each bite, creating a harmonious balance between sweetness and earthiness.

Cream cheese frosting adds a luxurious finish that elevates the entire experience.

These cupcakes promise to become a cherished recipe in your collection: prepare to fall in love.

Fall for the Spiced Delight of Carrot Cake Cupcakes

• Bake Packed with Wholesome Goodness: These carrot cake cupcakes deliver a nutritious punch with grated carrots, raisins, and walnuts, offering a delightful way to sneak extra nutrients into a sweet treat.
• Create Irresistible Texture Sensation: The combination of moist cake, crunchy nuts, and soft raisins creates a multi-layered texture that keeps every bite interesting and satisfying.
• Whip Up Stress-Free Baking Magic: With simple mixing techniques and straightforward instructions, these cupcakes are perfect for bakers of all skill levels, from beginners to experienced home cooks who want a hassle-free dessert.

Essential Picks for Carrot Cake Cupcakes

• Granulated Sugar: Sweet foundation that provides moisture and helps with caramelization.
• Vegetable Oil: Ensures a moist and tender cake texture with rich softness.
• Vanilla Extract: Adds warm, deep flavor complexity to the cupcake base.
• Eggs: Binding agent that provides structure and richness to the cake.

• All-Purpose Flour: Primary structural component for the cupcake's texture.
• Ground Cinnamon: Warm spice that adds classic carrot cake flavor profile.
• Bicarbonate of Soda: Leavening agent that helps the cupcakes rise evenly.
• Salt: Enhances overall flavor and balances the sweetness.

• Carrots, Raisins, Walnuts: Classic carrot cake additions that provide texture, natural sweetness, and nutty crunch. Choose fresh, firm carrots and plump raisins for best results.

• Cream Cheese, Butter: Smooth, rich base for classic tangy frosting.
• Vanilla Extract: Adds subtle depth to the frosting flavor.
• Icing Sugar: Provides sweetness and helps achieve fluffy frosting consistency.

Simple Steps for Carrot Cake Cupcakes

Step 1: Warm Up The Oven

Crank up your oven to 350°F (175°C). Grab a muffin tin and line it with cute paper cupcake liners. You’ll want enough for about 22 delightful treats.

Step 2: Whip Up Wet Ingredients

• Sugar
• Vegetable oil
• Vanilla extract

Beat these together until they’re super smooth. Now add eggs one at a time, mixing thoroughly after each addition.

Step 3: Sift Dry Ingredients

• All-purpose flour
• Ground cinnamon
• Baking soda
• Kosher salt

Make sure there are no lumpy bits!

Step 4: Fold In Delicious Mix-Ins

• Freshly grated carrots
• Plump raisins
• Chopped walnuts

Fold these into the batter until everything is just combined. Don’t overmix!

Step 5: Bake To Perfection

Fill each cupcake liner about three-quarters full. Start baking at 350°F for 10 minutes, then lower the temperature to 325°F. Continue baking for 30-35 minutes. Check doneness by inserting a toothpick – it should come out clean.

Let cupcakes cool completely on a wire rack.

Step 6: Create Dreamy Cream Cheese Frosting

• Cream cheese
• Softened butter
• Vanilla extract

Gradually add powdered sugar, mixing until the frosting is light and fluffy.

Step 7: Frost And Celebrate

Once cupcakes are totally cool, generously spread that luscious frosting on top. Get ready to enjoy a slice of pure happiness!

Tip: Store cupcakes in an airtight container in the refrigerator for up to 3 days.

Expert Hints for Carrot Cake Cupcakes

• Grate with Care: Use the large holes of a box grater for carrots to maintain texture and prevent turning into a mushy pulp.
• Moisture Magic: Pat raisins dry after soaking to prevent excess liquid from affecting the cupcake batter's consistency.
• Nutty Perfection: Spread walnuts on a baking sheet and toast for 5-7 minutes, watching carefully to prevent burning and release maximum flavor.
• Temperature Trick: Let eggs and cream cheese sit out for 30 minutes before mixing to ensure smoother blending and more even baking.
• Flour Power: Spoon flour into measuring cups instead of scooping directly to prevent compacting, which can lead to dry, dense cupcakes.

Smart Storage for Carrot Cake Cupcakes

• Refrigerate: Seal cupcakes in an airtight container with a tight-fitting lid to lock in moisture. Stack layers between parchment paper to prevent frosting from sticking or getting damaged. Keep chilled for maximum freshness up to 5 days.
• Freeze: Protect individual cupcakes by wrapping each tightly in plastic wrap, then place in a freezer-safe container. Separate layers with wax paper to prevent frosting smudges. Freeze confidently for up to 3 months without losing flavor or texture.
• Counter Storage: Leave unfrosted cupcakes at room temperature in a cool, dry spot covered with a clean kitchen towel. Best consumed within 2 days for optimal taste and softness. Avoid direct sunlight or heat sources that might compromise cake quality.

Fun Twists on Carrot Cake Cupcakes

• Zesty Orange Carrot Cupcakes: Add fresh orange zest to the batter and swap raisins for candied orange peel. Create a complementary orange cream cheese frosting by mixing in orange extract and a touch of orange juice.
• Tropical Coconut Carrot Cupcakes: Replace half the oil with coconut oil and fold in shredded coconut. Top the frosting with toasted coconut flakes for extra crunch and tropical flavor.
• Spiced Autumn Carrot Cupcakes: Incorporate ground nutmeg and ginger alongside cinnamon. Mix in dried cranberries instead of raisins and sprinkle pumpkin pie spice over the cream cheese frosting for a warm, seasonal touch.
• Nutty Chocolate Chip Carrot Cupcakes: Add dark chocolate chips to the batter and use pecans instead of walnuts. Drizzle melted dark chocolate over the cream cheese frosting for an indulgent finish.

Parting Reflections on Carrot Cake Cupcakes

Barefoot Contessa’s carrot cake cupcakes embody pure culinary magic, blending nostalgic comfort with gourmet sophistication.

Warm spices and delicate cream cheese frosting create an irresistible symphony of flavors that dance across your palate.

Rich, moist textures tell stories of classic baking traditions passed through generations.

Carefully crafted ingredients elevate this classic dessert from simple treat to memorable experience.

Passionate bakers and sweet enthusiasts will find pure joy in each carefully prepared cupcake.

Grab your mixing bowl, connect with kitchen creativity, share these delightful cupcakes with friends, snap a photo, and spread deliciousness across social media – because great recipes deserve celebration.

Barefoot Contessa Carrot Cake Cupcakes Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 35 reviews

• Total Time: 1 hour 5 minutes
• Yield: 24 1x

Print Recipe

Pin Recipe

Description

Ina Garten’s carrot cake cupcakes deliver ultimate comfort with classic spices and cream cheese frosting. Moist, rich layers blend sweet carrots and warm cinnamon, promising a delightful dessert that brings pure bakery-style joy to your table.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 3 large eggs
• 3 cups (250 grams) grated carrots
• 250 grams plain flour
• 150 grams raisins
• 150 grams chopped walnuts

Wet Ingredients:

• 400 grams caster sugar
• 320 milliliters vegetable oil
• 1 teaspoon vanilla extract

Spices and Leavening Agents:

• 2 teaspoons ground cinnamon
• 2 teaspoons bicarbonate of soda
• 1 ½ teaspoons sea salt

Frosting Ingredients:

• 340 grams full-fat cream cheese, room temperature
• 225 grams unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 450 grams icing sugar

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 200°C (400°F fan/gas mark 6) and prepare the muffin tin by lining it with 22 paper cupcake liners, ensuring even spacing.
2. In a large mixing bowl, cream together granulated sugar, vegetable oil, and pure vanilla extract using an electric mixer until well blended. Incorporate eggs individually, beating thoroughly after each addition to create a smooth, homogeneous mixture.
3. Sift flour, ground cinnamon, bicarbonate of soda, and salt into a separate bowl, ensuring no lumps remain and dry ingredients are evenly distributed.
4. Gradually incorporate the dry ingredient mixture into the wet ingredients using low-speed mixing. Gently coat grated carrots, plump raisins, and chopped walnuts with the remaining dry ingredients, then carefully fold into the batter until just combined, avoiding overmixing.
5. Distribute the batter evenly among cupcake liners, filling each approximately three-quarters full to allow room for rising during baking.
6. Place the muffin tin in the preheated oven and bake for 10 minutes. Reduce the oven temperature to 180°C (350°F fan/gas mark 4) and continue baking for an additional 30-35 minutes, or until a testing skewer inserted into the center emerges clean.
7. Remove cupcakes from the oven and transfer to a wire cooling rack, allowing them to cool completely to room temperature.
8. Prepare the cream cheese frosting by beating cream cheese, unsalted butter, and vanilla extract until smooth and creamy. Gradually add powdered sugar, mixing until the frosting becomes light and fluffy.
9. Once cupcakes have cooled completely, generously spread or pipe the cream cheese frosting on top of each cupcake, creating elegant swirls or peaks as desired.

Notes

• Maximize flavor by selecting crisp, bright orange carrots directly from the produce section for maximum sweetness.
• Plump up raisins by soaking them in warm water or apple juice for 10 minutes, then gently pat dry before folding into batter.
• Unlock deeper nutty undertones by lightly toasting walnuts in a dry skillet for 3-4 minutes, stirring constantly to prevent burning.
• Create a silky, well-incorporated batter by allowing eggs, butter, and milk to sit at room temperature for 30 minutes before mixing.
• Prevent dense, tough cupcakes by using the spoon-and-level method when measuring flour, avoiding packed or compressed measurements.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 350 kcal
• Sugar: 32g
• Sodium: 250mg
• Fat: 18g
• Saturated Fat: 5g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 45mg